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http://www.veganbaking.net/recipes/sauces-syrups-spreads/spreads/discussions/review?id=211 Hey Mattie! I'm making apple butter soon and your recipe is a perfect jumping-off point. A few questions:
1. Why do you use apple cider vinegar?
2. Why 2 different types of sweetener?
I love that you keep the skins on. I plan to do the same. I'm guessing that pureeing first makes it cook down a little faster? I appreciate all the testing you've done! ]]>Thu, 07 Oct 2010 06:46:03 -0400